Tag: rosemary

Potato Pizza is a simple way of combining both major food groups into one delicious meal.

In the past I’ve always had problems getting the potatoes just how I want them. Either they’re too leathery, or too hard and underdone, or … just not as good as they should be. Indeed, I would say that I generally have problems with frying things and it’s my worst cooking method (although I seem to have finally got the hang of frying eggs).

Tonight I decided to take a different approach and decided to roast/fry the potatoes in the oven – and it worked just great and the pizza was delicious. Here’s how I did it.

Method
1. Heat oven to 200c
2. Scrub the potato and cut into thin slices. Cut the slices in half if they’re too big.
3. Pour a little oil into a baking dish and make sure the bottom is covered.
4. Put in the potatoes, drizzle over the rest of the oil.
5. Sprinkle the rosemary over it.
6. Cook until half-done (5-10 minutes) and then turn. Complete cooking.

While waiting for the potatoes:

7. Spread the pesto on the pizza base
8. Chop the leeks. They can be small to large depending on your whim.
9. Nibble on some of the cheese (we call this “emergency cheese” as we’re normally pretty hungry by the time we start cooking).

And now the potatoes are done:

8. Put the potatoes in a single layer on the pizza. Eat the rest.
9. Arrange the leeks over the potatoes.
10. Sprinkle the mozzarella cheese.
11. Sprinkle the cheddar cheese (yes, the order is important).
12. Put on a baking tray at the top of the oven, cook until golden and bubbly (5-10 minutes)
13. Grind some salt over it, cut it up and serve. Don’t be too hasty and burn the roof of your mouth.